Dr.Jass
Pastor of Muppets
If you've got time to get home for lunch and prepare something, or want a quick snack while taking a break from the garage, this is really good. You won't dirty more than one pan and maybe a couple of knives. You will need:
Thin sandwich steaks. Around here they're called Andy's or Otto's and come in a rougly 6" square white package. Steak-Umm is a national brand of a similar style. We're talking the thin ones, like maybe an eighth of an inch, usually in the frozen section.
Two bacon strips per sandwich, cut in half across the middle (four half-strips) .
Enough cheese, sliced if it's not already, to cover each steak. I use hot pepper jack but provolone, mozzarella or white American would be good options.
The sauce of your choosing: mayo, horseradish sauce, and A-1 steak sauce all work (I've used all three and prefer the horseradish). Even without sauce, it's still good.
Regular old bread, white or wheat, preferably toasted but it's not critical. Butter (or your chosen substitute) on one slice.
OPTIONAL:
Lettuce
Tomato
Thinly chopped onions
Fry your bacon to taste, then set aside. Fry the sandwich steak in the bacon grease. You'll want it to just be getting brown around the edges when you flip it. When you do, add the bacon and flop the cheese atop it. Cover the frying pan until the cheese has melted enough to glue the bacon in place. Pull the steak and drain well, set it on the bread, and add your choice of sauces and optional ingredients. Oh, yeah, you might need to lick the cheese off your fingers a little.
Feeling extra hungry? Double up on the steak, bacon and cheese... it just keeps getting better.
It's way better than a cold-cut sandwich or a PB&J, and doesn't take that much more time to make considering the satisfaction level.
Thin sandwich steaks. Around here they're called Andy's or Otto's and come in a rougly 6" square white package. Steak-Umm is a national brand of a similar style. We're talking the thin ones, like maybe an eighth of an inch, usually in the frozen section.
Two bacon strips per sandwich, cut in half across the middle (four half-strips) .
Enough cheese, sliced if it's not already, to cover each steak. I use hot pepper jack but provolone, mozzarella or white American would be good options.
The sauce of your choosing: mayo, horseradish sauce, and A-1 steak sauce all work (I've used all three and prefer the horseradish). Even without sauce, it's still good.
Regular old bread, white or wheat, preferably toasted but it's not critical. Butter (or your chosen substitute) on one slice.
OPTIONAL:
Lettuce
Tomato
Thinly chopped onions
Fry your bacon to taste, then set aside. Fry the sandwich steak in the bacon grease. You'll want it to just be getting brown around the edges when you flip it. When you do, add the bacon and flop the cheese atop it. Cover the frying pan until the cheese has melted enough to glue the bacon in place. Pull the steak and drain well, set it on the bread, and add your choice of sauces and optional ingredients. Oh, yeah, you might need to lick the cheese off your fingers a little.
Feeling extra hungry? Double up on the steak, bacon and cheese... it just keeps getting better.
It's way better than a cold-cut sandwich or a PB&J, and doesn't take that much more time to make considering the satisfaction level.
